Boondi laddoo paratha is a very delicious paratha that is sweet and juicy from inside. It is one of the simplest recipes using leftover mithai. Paratha is pan-fried/shallow fried Indian flatbread prepared using whole wheat flour. And boondi laddoo is a sweet made using gram flour. Serve them hot at the breakfast table and they will vanish in no time. And for kids with a sweet tooth, boondi laddoo parathas makes a great tiffin option.
Boondi laddoo calls for some laddoos. I have used motichoor ke laddoo. They have fine boondis and are thus a good option for boondi laddoo parathas. I always say, no paratha is perfect without perfect dough for paratha. To make these parathas I have added a pinch of salt while kneading the dough. It enhances the sweetness of the parathas. As we do while baking cakes, a pinch of salt would only enhance the flavors. Further, I have used clarified butter i.e. ghee for frying as well as greasing the parathas. And I would not recommend using oil. It will not do justice to our parathas.
1. In a bowl, break the laddoos. You may place the whole intact laddoo as the filling but I like to break the laddoos because the quantity of stuffing required depends upon the size and thickness of paratha. You might need more or less than 1 laddoo to stuff. Also, the whole laddoo as stuffing might be a bit difficult to roll and might end up breaking the edges of the paratha.
2. Take a portion of the dough. Roll it slightly. Put the broken laddoo in the center. Seal the paratha. Dust some flour and roll it into a thin paratha.
3. Heat a pan or skillet. Once it is hot, put the paratha on it. Cook on medium flame till partly cooked from both the sides. Thereafter apply ghee on both the sides and cook the paratha on low to medium flame till golden brown from both the sides. Once done, take on a perforated plate and grease with some more ghee. P.S. I missed clicking pictures of steps of frying the paratha, as I was making it for little one’s tiffin and was running late. You may refer to other paratha recipes for the details.
4. Serve the paratha hot or roll it up for your kid’s tiffin.
PREP TIME 20 minutes
COOK TIME 20 minutes
TOTAL TIME 40 minutes
1. Break laddoos
In a bowl, break the laddoos. We need to do this because the stuffing required depends upon the size and thickness of paratha. You might need more or less than 1 laddoo to stuff. Also the laddoo is tightly packed. We might over stuff the paratha and break the edges.
2. Roll paratha
Take a portion of the dough. Roll it slightly. Put the broken laddoo in the center. Seal the paratha. Dust some flour and roll it into a thin paratha.
Tip: You may use milk to knead the dough for paratha. Also add a pinch of salt while kneading the dough, it would enhance the flavours.
Tip: Do not make thick paratha. The sweetness won’t be balanced.
3. Fry paratha
Heat a pan or skillet. Once it is hot, put the paratha on it. Cook on medium flame till partly cooked from both the sides. Thereafter apply ghee on both the sides and cook the paratha on low to medium flame till golden brown from both the sides. Once done, take on a perforated plate and grease with some more ghee.
4. Bon appétit
Serve the paratha hot or roll it up for your kid’s tiffin.
Tip: You may also sprinkle some powdered sugar on the paratha.
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